Extra-Cheesy Mac and Cheese
 
Makes 8 to 10 servings
Ingredients
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2½ cups whole milk
  • 1½ teaspoons dry mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • 6 ounces processed cheese product,* cubed
  • 1¼ cups shredded sharp Cheddar cheese, divided
  • 1 pound elbow macaroni, cooked according to package directions
Instructions
  1. Preheat oven to broil.
  2. In a 12-inch cast-iron skillet, melt butter over medium-low heat. Whisk in flour; cook, stirring constantly, until bubbly, about 3 minutes. Gradually whisk in milk until smooth. Add mustard, salt, pepper, and nutmeg; cook, stirring frequently until thickened, about 5 minutes. Stir in cheese product and 1 cup Cheddar until melted. Remove from heat; add cooked pasta, stirring until combined. Sprinkle with remaining ¼ cup Cheddar.
  3. Broil until golden brown and bubbly, about 5 minutes.
Notes
*We used Velveeta.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/extra-cheesy-mac-cheese/